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Baked BBQ Chicken
with Creamy Potato, Green Bean, & Turnip Salad
45 MIN
4 Servings
From the Test Kitchen
This recipe pays tribute to the familiar flavors of a backyard barbecue. We’re coating chicken thighs with a sweet and tangy barbecue sauce, then adding on another layer of sauce once they come out of the oven, for deliciously moist results. On the side, a creamy potato salad is livened up with seasonal green beans and turnip. (Chefs, you may receive a purple top or scarlet queen turnip.)
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NutritionPER SERVING
-
Calories570 Cals (est.)
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fresh
ingredients
Title
-
1½ lbs Boneless, Skinless Chicken Thighs
- 4 oz Green Beans
- 2 cloves Garlic
- 1½ lbs Yukon Gold Potatoes
-
1 Turnip
- 1 Shallot
- 1 Tbsp Sugar
- 1 Tbsp Apple Cider Vinegar
- ½ cup Barbecue Sauce
- ¼ cup Mayonnaise
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the shallot:
Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and medium dice the turnip. Cut off and discard the stem ends of the green beans; cut into 1-inch pieces. Peel and roughly chop the garlic. Peel and finely chop the shallot; place in a large bowl with the sugar and vinegar. Drizzle with olive oil and season with salt and pepper. Stir until the sugar has dissolved.
2
Coat & bake the chicken:
Line a sheet pan with aluminum foil. Lightly oil the foil. Pat the chicken dry with paper towels. Place on the prepared sheet pan. Season with salt and pepper on both sides. Add half the barbecue sauce; turn to thoroughly coat. Arrange the chicken in a single, even layer. Bake 19 to 21 minutes, or until the chicken is cooked through. Remove from the oven. Set aside in a warm place.
3
Cook the potatoes:
While the chicken bakes, add the potatoes to the pot of boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to the bowl of marinated shallot. Stir to coat. Season with salt and pepper to taste.
4
Cook the turnip & green beans:
While the potatoes cook, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add the green beans; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add 2 tablespoons of water and cook, stirring occasionally, 2 to 3 minutes, or until the vegetables have softened and the water has cooked off. Transfer to the bowl of cooked potatoes and marinated shallot. Stir to thoroughly combine. Set aside for 5 minutes, until slightly cooled.
5
Finish the potato salad:
To the bowl of cooled vegetables, add the mayonnaise and 2 teaspoons of olive oil. Stir to thoroughly combine. Season with salt and pepper to taste.
6
Finish the chicken & serve your dish:
Transfer the baked chicken to a large bowl. Add the remaining barbecue sauce; toss to thoroughly coat. Let stand for at least 2 minutes before serving. Divide the finished chicken and finished potato salad among 4 dishes. Enjoy!
1
Prepare the ingredients & marinate the shallot:
Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and medium dice the turnip. Cut off and discard the stem ends of the green beans; cut into 1-inch pieces. Peel and roughly chop the garlic. Peel and finely chop the shallot; place in a large bowl with the sugar and vinegar. Drizzle with olive oil and season with salt and pepper. Stir until the sugar has dissolved.
2
Coat & bake the chicken:
Line a sheet pan with aluminum foil. Lightly oil the foil. Pat the chicken dry with paper towels. Place on the prepared sheet pan. Season with salt and pepper on both sides. Add half the barbecue sauce; turn to thoroughly coat. Arrange the chicken in a single, even layer. Bake 19 to 21 minutes, or until the chicken is cooked through. Remove from the oven. Set aside in a warm place.
3
Cook the potatoes:
While the chicken bakes, add the potatoes to the pot of boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to the bowl of marinated shallot. Stir to coat. Season with salt and pepper to taste.
4
Cook the turnip & green beans:
While the potatoes cook, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add the green beans; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add 2 tablespoons of water and cook, stirring occasionally, 2 to 3 minutes, or until the vegetables have softened and the water has cooked off. Transfer to the bowl of cooked potatoes and marinated shallot. Stir to thoroughly combine. Set aside for 5 minutes, until slightly cooled.
5
Finish the potato salad:
To the bowl of cooled vegetables, add the mayonnaise and 2 teaspoons of olive oil. Stir to thoroughly combine. Season with salt and pepper to taste.
6
Finish the chicken & serve your dish:
Transfer the baked chicken to a large bowl. Add the remaining barbecue sauce; toss to thoroughly coat. Let stand for at least 2 minutes before serving. Divide the finished chicken and finished potato salad among 4 dishes. Enjoy!
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